Easy Shakshuka

Easy Shakshuka

16 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Lisa
Recipe by  Lisa

“This is a slightly modified version of a popular Middle Eastern breakfast dish. I love this recipe because it is easy, healthy, and satisfying. You can also make this with fresh tomato and jalapeno, but I like to use the canned version so I can make it whenever I want with ingredients from my pantry.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
  2. Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.

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Reviews (16)

Rate This Recipe
Scook
27

Scook

Combine this recipe with this more traditional one http://www.grouprecipes.com/38465/shakshuka.html and woo hooo. You wont be able to stop making it... If you have access to a middle eastern grocery store sprinkling with Za'atar spice mix really makes it so tasty... Or you can make your own as well... This recipe is awesome on its own but you should try the more traditional way sometime just for fun!

Nana
15

Nana

This is a variation of a very old Italian dish my Grandmother made. Of course, she used left over pasta sauce from Sundays dinner & served it with crunchy italian bread toast!

Broadstbu11y
12

Broadstbu11y

I am a big fan of shakshuka but like this recipe, I like to improvise on just about any recipe I read. Just some options for you all... I make it a few ways but my favorite is made by using 28oz can of fire roasted tomatoes w green chilies. I add baby Bella mushrooms, heads of asparagus and onions to the sauce along with garlic, cumin and spicy paprika. I have even used okra in place of asparagus if you want to go another route. If I am unhappy with spice level I will add some chipotle to give it some kick or throw some dried chilies into the mix. Salt and pepper to taste. Add parsley on top and enjoy.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 294 cal
  • 15%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 40.9 g
  • 13%
  • Protein
  • 13.1 g
  • 26%
  • Cholesterol
  • 212 mg
  • 70%
  • Sodium
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

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